Casseroles for family

WRIGHTPATOKA
WRIGHTPATOKA Posts: 5 Member
in Recipes
Wanting some good tasty casserole dishes

Replies

  • Jennliftsandspins
    Jennliftsandspins Posts: 151 Member
    My kids request this one pot dinner all the time. I don’t really measure so I’ve approximated.

    Egg Roll in a Bowl

    Lb Ground beef
    Mince an onion
    Mince 2 cloves garlic
    About 1 tbsp freshly minced ginger
    Chop a few carrots
    Chop 1/2 a cabbage
    About 1/4 cup soy sauce
    About 1/4 cup teriyaki sauce
    Rice, egg noodles, or spiralized vegetables like squash or zucchini

    Brown beef together with onions, garlic and ginger.
    Add in carrots and cabbage.
    Add the sauces.
    Simmer until vegetables are thoroughly cooked.
    Serve in a bowl over rice, egg noodles or spiralized veggie zoodles.
  • 406MamaBear
    406MamaBear Posts: 48 Member
    This sounds great! Thank you for sharing it.
  • Megan_smartiepants1970
    Megan_smartiepants1970 Posts: 43,222 Member
    https://www.foodnetwork.com/recipes/photos/comforting-casserole-recipes
  • acpgee
    acpgee Posts: 7,956 Member
    Dak dori tang.
    https://food52.com/recipes/78740-spicy-korean-chicken-potato-stew-dakdoritang
    Freezes well so batch cook enough for some extra ready meals.
  • WRIGHTPATOKA
    WRIGHTPATOKA Posts: 5 Member
    Thank you my family will thank you.
  • Agion3
    Agion3 Posts: 15 Member
    Chicken cauliflower and kale casserole.
    Ingredients
    [  ] 2 + 1 tbsp grassfed butter, unsalted; separated
    [  ] 1/4 medium brown onion, chopped
    [  ] 1/2 tsp garlic powder
    [  ] 1/4 tsp sea salt
    [  ] 1/4 tsp black pepper
    [  ] 1 2-2.5lb cauliflower
    [  ] 1 bunch lacinato kale
    [  ] 5 oz gournay cheese or equivalent
    [  ] 2 oz cream cheese
    [  ] Small squeeze of lime juice
    [  ] 1/2 tsp cayenne pepper
    [  ] 1/2 tsp smoked paprika
    [  ] 2 whole rotisserie chicken breasts, chopped
    [  ] Mexican 4 cheese, shredded
    [  ] Enough filtered water to cover core slices.

    Directions
    1. Separate kale leaves and stems, roughly chop leaves, dice stems into small bite sizes.
    2. Separate cauliflower into florets and a chopped core.
    3. Melt 2 tbsp butter in a pan, cook kale stems to nearly done.
    4. Add onions to the stems, cook until translucent, set contents aside in a large mixing bowl.
    5. Add kale leaves and chicken to the mixing bowl.
    6. Place seasonings, lime juice and cheeses in a blender.
    7. Place the chopped core in the pot of a steamer, cover with water and add 1 tbsp of butter.
    8. Bring to a low boil, cover and cook for 15 minutes.
    9. Place florets in the steam basket on top of the boiling pot. Cover and steam for 10 minutes.
    10. Preheat oven to 400°F.
    11. Remove the cauliflower from heat. Place florets in the mixing bowl.
    12. Place core into blender, add just enough pot water to puree.
    13. Pour pure into the large bowl and mix until homogeneous.
    14. Place into a 3-quart glass bakeware. Spread into an even layer, cover with a thin layer of shredded cheese.
    15. Place in oven, bake for 20 minutes rotate halfway through for even baking.
    16. Let cool a bit to thicken then serve.

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